This homemade Italian dressing uses sunflower oil in place of olive oil. It is so tasty and simple! It's Whole30, gluten-free, sugar-free, and dairy-free. Perfect on salads, as a marinade, or to dip your bread in.
Prep Time: 5 Minutes
Total Time: 5 Minutes
-3/4 Cup Colorado Mills Sunflower Oil
-1/4 Cup red or white wine vinegar
-1 clove minced garlic
-1 Tsp garlic powder
-1 Tsp dried oregano
-1 Tsp dried basil
-1 Tsp onion powder
-1 Tsp dried parsley flakes
-1/2 Tsp crushed red pepper
-3/4 Tsp salt
-1/2 Tsp black pepper
-1 Tsp lemon juice
Add all ingredients to a jar, place lid on the jar, and shake it up!
Use dressing immediately or store in the sealed jar in the refrigerator for up to 2 weeks.
The dressing will separate as it sits in the refrigerator. Let the dressing sit at room temperature and then shake vigorously to combine the ingredients.